Loaded Crustless Quiche in Ramekins. My family loves quiche, and I make it frequently. My husband prefers less carbs, so I make these for him.
These can be made a day ahead of time also. They are loaded with all of the delicious ingredients, just without the crust. The small ones are perfect for a single serving.
Why You Will Love These Loaded Crustless Quiche in Ramekins
- They are so easy to make and can be made with any ingredients you have on hand.
- They are a high protein breakfast option.
- It is a great recipe for people who need to eat gluten free and don’t want a crust. My daughter has this issue and makes these frequently.
- They are fun to make. My grandchildren love choosing the ingredients want to put in their own.
- Individual servings look elegant.
- This recipe is so delicious and has the best of every breakfast food in it.
LOADED CRUSTLESS QUICHE IN RAMEKINS
Ingredients
- 1 1/2 cup ground sausage crumbled-browned-grease drained
- 1 1/2 cup cubed ham
- 1/2 cup green bell peppers chopped
- 1/2 cup red bell peppers chopped
- 1/2 cup baby spinach cut in small pieces
- 1 1/2 cup shredded cheddar cheese
- 8 large eggs
- 1/2 Tablespoon dijon mustard
- couple dashes hot sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- 1/2 cup half and half
Instructions
- Preheat oven to 350 degrees F. Spray 4 (4x3 1/2 in) ramekins with no stick cooking spray. Place ramekins on a foil lined baking sheet.
- Evenly divide the sausage, ham, peppers spinach and cheese, in this order, between the 4 ramekins.
- In a mixing bowl, using an electric mixer, combine the eggs, dijon mustard, hot sauce, salt, and pepper, beat until well combined. Add the half and half and beat on low speed until well mixed.
- Pour the mixture into a measuring cup and divide evenly between the ramekins.
- Bake about 35-40 minutes until mixture is set.
- Remove from the oven and allow to cool about 5 minutes. Run a butter knife around the edges of the quiche, invert and remove, then quickly turn right side up to serve. Serves 4
Notes
How To Make Loaded Crustless Quiche in Ramekins
INGREDIENTS
ground sausage
ham
green bell peppers
red bell peppers
baby spinach
shredded cheddar cheese
eggs
dijon mustard
hot sauce
salt & pepper
half and half
INSTRUCTIONS
Preheat oven to 350 degrees F. Spray 4 (4×3 1/2 in) ramekins with no stick cooking spray. Place ramekins on a foil lined baking sheet.
Evenly divide the sausage, ham, peppers spinach and cheese, in this order, between the 4 ramekins.
In a mixing bowl, using an electric mixer, combine the eggs,dijon mustard, hot sauce, salt, and pepper, beat until well combined. Add the half and half and beat on low speed until well mixed.
Pour the mixture into a measuring cup and divide evenly between the ramekins.
Bake about 35-40 minutes until mixture is set. Remove from the oven and allow to cool about 5 minutes. Run a butter knife around the edges of the quiche, invert and remove, then quickly turn right side up to serve. Serves 4
I have previously made these smaller quiche in round ramekins.
Loaded Crustless Mini Breakfast Souffle is another recipe for crustless breakfast options.
This recipe was shared on Sweet Little Bluebird Weekend Potluck.
Recipe Tips and Variations
- Spray the inside of the ramekins well with a non stick cooking spray,
- Dice or chop the ingredients close to the same size for even cooking and to fit better into the ramekins.
- Combine the egg mixture in a large mixing bowl, and then pour it into a measuring cup to fill the ramekins. It is hard to pour the egg mixture from the bowl.
- Using a whisk to beat the egg mixture will help it to blend together better.
- Do not overbake. Some different ways to test for doneness are: when the custard is set around the edges but still slightly jiggly in the center take it out. Allow to set about 10 minutes. Insert a thin, sharp knife into the center of the souffle. If the knife comes out clean, without any uncooked custard clinging to it, it is done.
Frequently Asked Questions
What cheeses can be used in this recipe?
I like to use cheddar. Sharp or mild, depending what I have on hand. Other cheeses that can be used are Gruyere, Parmesan, Monterey, Fontina, Mozzarella, or Swiss.
How To Store The Loaded Crustless Quiche
Place leftovers in an airtight container and keep in refrigerator for up to 3 days.
Reheat in the microwave. Place on a microwave safe plate and cover with a slightly damp paper towel. Heat at 30 second intervals.
Amazing, I just love this quiche you have here. Will have to try it out myself.
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